True Moroccan Lentil Soup

Time

Prep 30 min · Cook 90 min · 120 min total

Difficulty

medium

1. 1

   In a large soup pot, stew pot or dutch oven cook the chick peas and white beans seperately until just tender.

2. 2

   Using a smaller pot, cook the lentils for 20 minutes and drain the beans and lentils. In the same pot, saute the onions, garlic*, ginger, paprika and cumin approximately 5 minutes in the oil.

3. 3

   Add the water, lentils, chick peas, white beans, tomatoes, carrots, pepper and cumin, black pepper and salt to taste.

4. 4

   Bring to a boil for a 5 minutes and simmer 3/4 covered 1 to 1 1/2 hours or longer, until the beans and lentils are soft but not mushy.

5. 5

   Prep. time does not include soaking and pre-cooking the beans. Omit the garlic if using for Ramadan.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.